I love carrot cake-it always gives me a healthy feeling even after I’ve finished off half of the cake. Healthy for the eyes, but definitely not for my figure.
Most of the carrot cake recipes that I’ve come across have either been too dry or too seasoned, and until recently I thought that there just wasn’t a perfect carrot cake. Last month I got a shipment of cookbooks I ordered, and among them was the lovely cookbook “Breakfast, Lunch,Tea” of the Rose Bakery, a Parisian café( with an English baker). Their flagship cake is of course their carrot cake, and the book, which I highly recommend is filled with lots of other great recipes.
After a long look at the photos and a shorter glance at the recipes, I decided to first try the carrot cake and I was surprised to find out that the cake calls for nine carrots! In relation to the carrot
cakes I’ve made before, nine carrots seemed like a lot! I was not dissuaded and I decided to give the carrot cake a chance, and I was not sorry about it- thanks to the large amount of carrots, the cake comes out juicy and especially rich. I found my perfect carrot cake.
Don’t skip out on the icing- I’m not the hugest fan of cake icing (especially when they are full of butter), it always just seems to me like unnecessary calories, but this icing really does add to the cake.
The cake comes out pretty high and heavy so I suggest baking it in a 10 inch round cake pan (the photographed caked was baked in an 8 inch cake pan).
Ingredients for 10 inch round cake pan:
1 cup + 1 heaping tablespoon sugar
1¼ cups canola oil
9 medium carrots, peeled and grated
2 cups + 1 heaping tablespoon all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3.5 ounces (100 grams) walnuts, coarsely chopped
For the Icing:
3/4 stick butter, softened (taken out of the fridge about 2 hours before baking)
8 oz. cream cheese
½ teaspoon pure vanilla extract
½ cup powdered sugar